Description
Stacked sushi rolls packed with zesty shrimp deliver a punch of flavor that’ll make your taste buds dance. Layers of rice, tender prawns, and spicy sauce create a quick, restaurant-worthy meal perfect for impressing dinner guests.
Ingredients
Scale
Proteins:
- 1 lb large shrimp
Starches and Rice:
- 1 cup sushi rice
- 1 ½ cups water
Seasonings, Sauces, and Garnishes:
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon rice vinegar (for rice)
- 1 tablespoon sesame oil
- ½ cup mayonnaise
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 avocado
- 1 small cucumber
- 1 tablespoon sesame seeds
- Fresh cilantro
- Fresh green onions
Instructions
- Thoroughly rinse 1 cup of sushi rice under cold water until the water becomes transparent. This removes excess starch for perfect texture.
- Combine the rinsed rice with 1 ½ cups water in a pot. Bring to a rolling boil over high heat, then immediately reduce to low and cover for exactly 15 minutes.
- After 15 minutes, remove rice from heat. Gently fold in 1 tbsp rice vinegar and ½ tsp salt. Cover and let rest for 10 minutes to absorb seasonings.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Ensure your pan is hot before adding 1 lb of peeled shrimp.
- Cook shrimp for 2-3 minutes per side until they turn bright pink and look opaque throughout.
- Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp sugar, and 2 tbsp sriracha in a small bowl.
- Pour sauce over cooked shrimp and toss to coat completely. Cook for an additional 1 minute to caramelize the sauce.
- Take a clean round mold or emptied can to layer rice firmly into serving glasses or plates.
- Carefully add a layer of sauced shrimp over the rice foundation.
- Top your stack with thinly sliced avocado and julienned cucumber.
- Sprinkle 1 tbsp sesame seeds and garnish with fresh cilantro or chopped green onions for final presentation.
Notes
- Use short-grain sushi rice for the best sticky texture and authentic flavor that helps hold the stack together.
- Choose fresh, high-quality shrimp and pat them completely dry before cooking to ensure a perfect sear and prevent steaming.
- If your stacks are falling apart, refrigerate them for 10-15 minutes to help the rice and layers set firmly before serving.
- For gluten-free diets, swap regular soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 22-24 minutes
- Category: Shrimp
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 195 mg